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A kind of preparation method of low glycemic index resistant starch recombined rice

A low-glycemic index and resistant starch technology, which is applied to medical preparations with no active ingredients, medical preparations containing active ingredients, drug combinations, etc., can solve the problems of easy production of harmful substances in the preparation process, complex preparation methods, and product effects. Poor problems, to achieve the effect of delaying starch aging, improving stability and protecting unsaturated fatty acids

Active Publication Date: 2021-12-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the main preparation methods of slow-digesting resistant starch are physical method, chemical modification method, biological enzyme method and multiple method compounding, etc. However, the existing methods still have complex preparation methods, poor product effect, and easy to produce harmful substances during the preparation process. material defects

Method used

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  • A kind of preparation method of low glycemic index resistant starch recombined rice
  • A kind of preparation method of low glycemic index resistant starch recombined rice
  • A kind of preparation method of low glycemic index resistant starch recombined rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0114] Embodiment 1: Preparation of low glycemic index resistant starch

[0115] details as follows:

[0116] (1) get each raw material with the formula of table 1;

[0117] (2) Weigh rice starch and disperse it in 55% (v / v) ethanol solution A, prepare 20% (w / v) starch milk, keep it warm in a constant temperature water bath shaker at 45°C, and at the same time, use 2mL / min Add 1.0mol / L NaOH solution at the rate of 1.0mol / L, and fully react for 25min;

[0118] (3) Fatty acid is dissolved in the ethanol solution B of 65% (v / v), until the ratio of starch quality, NaOH quality, ethanol solution A volume, fatty acid quality, and ethanol volume solution B in the reaction solution is carried out according to Table 1 Adjust, then preheat in a constant temperature water bath at 50°C for 5 minutes, then add it to the starch milk system at a rate of 0.4mL / min, fully react for 75 minutes, and then add 1.0mol / L HCl solution to adjust the pH to neutral;

[0119] (4) After completing the ...

Embodiment 2

[0130] Embodiment 2: Preparation of low glycemic index resistant starch

[0131] details as follows:

[0132] (1) Weigh rice starch and disperse it in 55% (v / v) ethanol solution A, prepare 20% (w / v) starch milk, keep it warm in a constant temperature water bath shaker at 45°C, and at the same time use 2mL / min Add 1.0mol / L NaOH solution at a rate of 1.0mol / L until the ratio of starch mass, NaOH mass and ethanol volume in reaction solution A is 1.0:0.4:3.0, and fully react for 25min;

[0133] (2) Dissolve fatty acid in 65% (v / v) ethanol solution B until the ratio of starch mass, fatty acid mass, NaOH mass and ethanol volume in reaction solution B is 1.0:0.1:0.4:3.0, at 50°C After preheating in a constant temperature water bath for 5 minutes, add it to the starch milk system at a rate of 0.4 mL / min, fully react for 75 minutes, and then add 1.0 mol / L HCl solution to adjust the pH to neutral;

[0134] (3) The specific operating conditions of low temperature complexation and cooli...

Embodiment 3

[0145] Embodiment 3: Preparation of low glycemic index recombinant rice

[0146] details as follows:

[0147] (1) Take each raw material with the formula in Table 5 (the low blood sugar resistant starch here is the low blood sugar resistant starch obtained in Group A in Example 2);

[0148] (2) After fully mixing the raw materials with a stirrer, add distilled water equivalent to 35% of the mass of the material, add water to temper, and mix again to obtain a mixture;

[0149] (3) After quenching and tempering is completed, the mixture is fed into the twin-screw extruder, and the solid feeding rate is 3kg / h before the start of extrusion. 80°C, 90°C, 100°C, the screw speed is 110rpm, the diameter of the die head at the discharge port of the extruder is 6mm, and the cutting machine speed at the discharge port is 250rpm;

[0150] (4) Carry out extruding granulation by twin-screw extruder, and cut with cutter at die head, obtain granule or particle size be the spherical or rod-sh...

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Abstract

The invention discloses a method for preparing recombined rice with a low glycemic index, belonging to the technical field of food. In the method of the present invention, a low-glycemic-index-resistant starch is prepared by complexing starch and lipids in the alcohol-water phase system at low temperature and then temperature-variable crystallization, and then the low-glycemic-index resistant starch is used as the main raw material. A low-glycemic-index recombined rice is prepared by extrusion technology; the low-glycemic-index resistant starch prepared by the method of the present invention has the functions of controlling postprandial blood sugar, protecting and transporting fatty acids, and delaying starch aging; using the method of the present invention The recombinant rice with low glycemic index prepared by the method is suitable for people with type II diabetes, and has the advantages of increasing the added value of agricultural and sideline products, reducing the production cost of instant rice, and improving the production efficiency of instant rice.

Description

technical field [0001] The invention relates to a preparation method of low-glycemic-index-resistant starch-based recombinant rice, which belongs to the technical field of food. Background technique [0002] In the past ten years, the number of diabetic patients in the world has increased rapidly at an alarming rate. According to statistics in 2010, the total population of diabetic patients in my country reached 116 million, accounting for 11.6% of the total population. my country has become the country with the largest population of diabetics in the world, and the prevention and treatment of diabetes has become one of the main public health problems in our country. [0003] Postprandial hyperglycemia is the main factor that causes diabetes, aggravates diabetes, and causes diabetic complications, and the "culprit" that causes postprandial hyperglycemia is mainly staple food (ie, carbohydrates). Therefore, the choice of staple food (ie, carbohydrates) and Control is the basi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L7/143A23L7/10A23L33/125A61K31/718A61K47/54A61P3/10
CPCA23V2002/00A61K31/718A23L7/143A23L7/198A23L29/30A23L33/125A61K47/543A61P3/10A23V2200/328A23V2200/30A23V2250/5118
Inventor 田耀旗蔡灿欣朱碧骅詹锦玲金征宇
Owner JIANGNAN UNIV
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